For this post instead of a salad I made a Cuban Sandwich! The Cuban sandwich is classified as a panini, meaning it is made with a hard crusted bread and is toasted.
For the flavor I made Cuban pork, which is basically pulled pork. I also used Swiss cheese, Dijon mustard, pinch of salt and freshly ground black pepper.
1/2 pound boneless pork shoulder (or beef chuck)
1 tsp each Salt and freshly ground black pepper.
1/2 teaspoon ground cumin
1/2 tablespoon dried oregano
1 tablespoon extra-virgin olive oil
2 cloves garlic, peeled and gently smashed with the side of your knife
Pinch dried red chili flakes
1/2 medium onion, julienne
1/2 cup lime, juiced
1/2 cup low-sodium chicken broth
1 bay leaf
1 Cuban bread roll
3 tablespoons Dijon mustard
8 slices Swiss cheese
1 cup bread and butter pickles
8 thin slices deli ham (omit if dietary restrictions require)
Pinch salt and freshly ground black pepper
1 tablespoon Olive oil
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you.
- Season the pork with salt, pepper, cumin and oregano. Set the base of a Dutch oven (large pot with a lid) over low-medium heat and add a 2 count of olive oil.
- Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
- Cook for 2-4 hours on low heat. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together).
Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of thepork braising liquid over the meat as well).
To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well).
Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
Baked Goods for Sandwiches
- Rye Bread
- Focaccia Bread
- Hawaiian Sweet Bread
- Whole Wheat Bread
- Classic Sandwich Bread
- Potato Bread
- Six-grain bread
Other Products to use in Sandwiches
- Alfalfa sprouts
Sandwich fillings include protein, vegetables, garnishes, spreads, and sauces.
Some examples of these include:
- Protein: pork, beef, chicken, beans.
- Veggies: lettuce, carrots, tomatoes.
- Garnishes: Cottage cheese, cream cheese, lemon rind, parsley, and cilantro.
- Spreads: Butter, Peanut Butter, Jams and Jellies, Tuna.
- Sauces: BBQ sauce, Mayonnaise, Dijon mustard, Worcestershire sauce.
Some Different Types of Sandwiches
- Reuben sandwich
- Club sandwich
- Peanut butter and jelly sandwich
- Philly cheese steak
- Smoked meat sandwich
- French bread sandwich
- Shawarma sandwich
- Doner sandwich
- Chicken bread sandwich
- Ham and cheese
- Bologna sandwich
Elements of Design
Sandwiches are made appealing through the color, smell, lighting, shape, and size of how they are presented. Adding variations in color, by using greens, reds, dark browns, purple and pink you can make the sandwich look more interesting and appealing. The lighting is also a crucial part, bright, or dark diffused lighting will make the sandwich look smooth, harsh shadows will make it have more defined edges. Shape is also a critical part of presentation, triangles, cylinders and squares are some examples. Smell is another player in how appealing your sandwich will be.
Process of making the Cuban sandwich
Some Similar Sandwich recipes
Southwestern Beef Panini
- 1 package (17 ounces) refrigerated fully cooked beef roast au jus
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon minced cilantro
- 1 carton (8 ounces) sour cream
- 1 medium green pepper, cut into strips
- 1 onion, cut into thin wedges
- 1 tablespoon canola oil
- 3 tablespoons butter, softened
- 8 slices firm Italian or sourdough bread (1/2 inch thick)
- 1 medium ripe avocado, peeled and thinly sliced
- 8 to 12 slices deli-style pepper Jack cheese
- Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside.
- In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside.
- Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each shredded beef, pepper and onions, avocado and about 2 tablespoons sauce.
- Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm.Yield: 4 sandwiches.
Monterey Artichoke Panini
- 4 slices sourdough or multigrain bread
- 4 slices Monterey Jack cheese (3/4 ounce each)
- 1/2 cup water-packed artichoke hearts, rinsed, drained and halved
- 1/2 cup fresh baby spinach
- 4 slices tomato
- 1 tablespoon butter, softened
- Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches.
- Cook on a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 2 servings.
Prosciutto Egg Panini
- 3 eggs
- 2 egg whites
- 6 tablespoons fat-free milk
- 1 green onion, thinly sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 8 slices sourdough bread
- 8 thin slices prosciutto or deli ham
- 1/2 cup shredded sharp cheddar cheese
- 8 teaspoons butter
- In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set.
- Combine mustard and syrup; spread over four bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches.
- Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve. Yield: 8 servings